KCDA的小天地

 by欣宜

Tuli asked me for this recipe, so I wrote it in Chinese and English. Tuli, you promised me you will cook this dish for me. Don’t forget! I will remind you every time I see you.

Tuli跟我要這食譜，因為女生有一次來我們家過夜，我煮這道菜給她們吃，她們都說好吃！

有一次在看電視節目〝Indian Food made Easy〞看到這道菜好像還蠻簡單也蠻好吃的樣子，隨即上網找食譜。煮出來真的是好吃不膩！所以用英文和中文一起寫！

不過在煮這道菜的過程中有一個插曲。因為天氣太悶熱，廚房就像一個大烤箱，而我的汗也好像從游泳池裡出來一樣。

材料：油3大匙，肉桂條1支，綠豆寇6個，丁香6個，大洋蔥1個切絲，咖哩葉12片，整條綠色辣椒3-4條，薑4公分大切絲，蒜頭6個切碎，750克無皮雞肉切大塊，混合辣香料2小匙，180g椰絲，1~1又1/2小匙檸檬汁，鹽和黑胡椒適量，香菜適量

作法：

1.用中火把油燒熱，放入肉桂條、綠豆寇、丁香，直到香味出現

2.放入洋蔥炒3-4分鐘

3.再加入咖哩葉、辣椒、薑和蒜頭炒2-3分鐘

4.加入雞肉炒3-4分鐘，再加入適量的鹽和胡椒

5.放入混合香料，再加入到雞肉一半的水

6.等到水滾，蓋上鍋蓋，轉為小火，煮10-12分鐘

7.打開鍋蓋，轉至大火，剩下一點點汁

8.加入椰絲及檸檬汁，煮4-5分鐘

9.上桌前，灑上香菜即完成

Ingredients:

3 tbsp vegetable or coconut oil； 1 cinnamon stick； 6 green cardamom pods, left whole； 6 cloves, left whole’ ；1 onion, finely sliced ；12 curry leaves；3-4 whole green chillies；4cm/1½in piece ginger, cut into thin strips ；6 garlic cloves, finely chopped ；750g/1½lb chicken joints, skin removed ；salt and freshly ground black pepper ；2 tsp garam masala；180g/6½oz freshly grated coconut ；1-1½ tsp lemon juice ；small handful chopped fresh coriander, leaves and stalks

Method

1. Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods and cloves and fry for 20-30 seconds, or until the spices are fragrant.

2. Add the onion and fry for 3-4 minutes, or until golden-brown.

3. Add the curry leaves, chillies, ginger and garlic, reduce the heat and cook for 2-3 minutes, or until the garlic has softened.

4. Add the chicken joints and stir fry for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.

5. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring to the boil, then cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10-12 minutes.

6. Remove the lid from the pan, turn the heat up to a high heat and boil off any excess liquid, stirring continuously.

7. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice and stir well. Cover the pan again and continue to cook for 4-5 minutes, until the chicken pieces are tender and completely cooked through.

8. Just before serving, stir in the chopped coriander.

(參考http://www.bbc.co.uk/indianfoodmadeeasy/recipes/episode_1/coconutchickenfry.shtml)